HACCP ServSafe Exam Questions With
Answers
Why /are /preschool-age /children /at /a /higher /risk /for /food-borne /illnesses? /- /verified
answer(s)-✔✔They /have /not /built /up /a /strong /immune /system
/
The /five /common /mistakes /that /can /lead /to /food-borne /illness /are: /- /verified /answer(s)-
✔✔Failing /to /cook /food /adequately, /holding /food /at /incorrect /temperatures, /using
/contaminated /equipment, /practicing /poor /personal /hygiene, /and /purchasing /food /from
/unsafe /sources
What /is /an /important /measure /for /preventing /food-borne /illness? /- /verified /answer(s)-
✔✔Controlling /time /and /temperature
Raw /chicken /breasts /are /left /out /at /room /temperature /on /a /prep /table. /what /is /the /main /risk
that /could /cause /a /food-borne /illness? /- /verified /answer(s)-✔✔Time-temperature /abuse
/
A /server /cleans /a /dining /table /with /a /wiping /cloth /and /then /puts /the /wiping /cloth /in /an /apron
/pocket. /What /is /the /risk /that /could /cause /a /food-borne /illness? /- /verified /answer(s)-✔✔Poor
/cleaning /and /sanitizing
What /are /the /most /common /symptoms /of /a /foodborne /illness? /- /verified /answer(s)-
✔✔Diarrhea, /vomiting, /fever, /nausea, /abdominal /cramps, /and /jaundice
What /is /the /most /important /way /to /prevent /a /foodborne /illness /from /bacteria? /- /verified
answer(s)-✔✔Control /time /and /temperature
/
, Shiga /toxin-producing /E. /coli /is /commonly /linked /with /what /type /of /food? /- /verified
answer(s)-✔✔Raw /ground /beef
/
What /is /the /most /important /way /to /prevent /a /foodborne /illness /from /viruses? /- /verified
answer(s)-✔✔Practice /good /personal /hygeine
/
A /customer /called /an /operation /and /told /the /manager /about /getting /sick /after /eating /there.
/the /customer /complained /of /vomiting /and /diarrhea /a /few /hours /after /eating /the /raw /oysters.
what /pathogen /produced /the /illness? /- /verified /answer(s)-✔✔Norovirus
/
Parasites /are /commonly /linked /with /what /type /of /food? /- /verified /answer(s)-✔✔Seafood
A /customer /had /a /reversal /of /hot /and /cold /sensations /after /eating /seafood. /What /most /likely
caused /the /illness? /- /verified /answer(s)-✔✔Toxin
/
Which /pathogens /are /found /in /high /numbers /in /an /infected /person's /feces, /are /highly
/infections, /and /can /cause /severe /illness? /- /verified /answer(s)-✔✔hepatitis /A, /Norovirus,
/Salmonella /Typhi, /nontyphoidal /Salmonella, /Shigella /spp., /and /E. /Coli
Which /FAT /TOM /condition /will /a /foodservice /operation /be /most /able /to /control? /- /verified
answer(s)-✔✔Time
/
Which /pathogen /can /be /controlled /by /washing /hands /and /controlling /flies /inside /and /outside
the /operation? /- /verified /answer(s)-✔✔Shigella /spp.
/
Eggs /and /peanuts /are /dangerous /for /people /with /which /condition? /- /verified /answer(s)-
✔✔Food /allergies
Answers
Why /are /preschool-age /children /at /a /higher /risk /for /food-borne /illnesses? /- /verified
answer(s)-✔✔They /have /not /built /up /a /strong /immune /system
/
The /five /common /mistakes /that /can /lead /to /food-borne /illness /are: /- /verified /answer(s)-
✔✔Failing /to /cook /food /adequately, /holding /food /at /incorrect /temperatures, /using
/contaminated /equipment, /practicing /poor /personal /hygiene, /and /purchasing /food /from
/unsafe /sources
What /is /an /important /measure /for /preventing /food-borne /illness? /- /verified /answer(s)-
✔✔Controlling /time /and /temperature
Raw /chicken /breasts /are /left /out /at /room /temperature /on /a /prep /table. /what /is /the /main /risk
that /could /cause /a /food-borne /illness? /- /verified /answer(s)-✔✔Time-temperature /abuse
/
A /server /cleans /a /dining /table /with /a /wiping /cloth /and /then /puts /the /wiping /cloth /in /an /apron
/pocket. /What /is /the /risk /that /could /cause /a /food-borne /illness? /- /verified /answer(s)-✔✔Poor
/cleaning /and /sanitizing
What /are /the /most /common /symptoms /of /a /foodborne /illness? /- /verified /answer(s)-
✔✔Diarrhea, /vomiting, /fever, /nausea, /abdominal /cramps, /and /jaundice
What /is /the /most /important /way /to /prevent /a /foodborne /illness /from /bacteria? /- /verified
answer(s)-✔✔Control /time /and /temperature
/
, Shiga /toxin-producing /E. /coli /is /commonly /linked /with /what /type /of /food? /- /verified
answer(s)-✔✔Raw /ground /beef
/
What /is /the /most /important /way /to /prevent /a /foodborne /illness /from /viruses? /- /verified
answer(s)-✔✔Practice /good /personal /hygeine
/
A /customer /called /an /operation /and /told /the /manager /about /getting /sick /after /eating /there.
/the /customer /complained /of /vomiting /and /diarrhea /a /few /hours /after /eating /the /raw /oysters.
what /pathogen /produced /the /illness? /- /verified /answer(s)-✔✔Norovirus
/
Parasites /are /commonly /linked /with /what /type /of /food? /- /verified /answer(s)-✔✔Seafood
A /customer /had /a /reversal /of /hot /and /cold /sensations /after /eating /seafood. /What /most /likely
caused /the /illness? /- /verified /answer(s)-✔✔Toxin
/
Which /pathogens /are /found /in /high /numbers /in /an /infected /person's /feces, /are /highly
/infections, /and /can /cause /severe /illness? /- /verified /answer(s)-✔✔hepatitis /A, /Norovirus,
/Salmonella /Typhi, /nontyphoidal /Salmonella, /Shigella /spp., /and /E. /Coli
Which /FAT /TOM /condition /will /a /foodservice /operation /be /most /able /to /control? /- /verified
answer(s)-✔✔Time
/
Which /pathogen /can /be /controlled /by /washing /hands /and /controlling /flies /inside /and /outside
the /operation? /- /verified /answer(s)-✔✔Shigella /spp.
/
Eggs /and /peanuts /are /dangerous /for /people /with /which /condition? /- /verified /answer(s)-
✔✔Food /allergies
